Steak Frites

Roasted herb flank steak, crispy potatoes, haricots verts, sauce au poivre

5 / 5

550 cal

25 min

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Recipe Ingredients

  • (a) flank steak, portobello
  • (b) par cooked yukon gold potatoes
  • (c) herbs, rice flour
  • (d) green beans
  • (e) duck fat, pomace oil
  • (f) cherry tomatoes, parsley, green peppercorn reduction

Equipment Needed

  • skillet or saute pan
  • scissors
  • 2 plates
  • paper towel
  • baking tray lined w/ foil
  • wooden spoon
  • cutting board & knife
  • mixing bowl
  • tongs
  • serving spoon

Recipe Directions

  1. For best results, take the steak out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the steak longer than this recipe card indicates. Preheat your oven to 325 degrees fahrenheit. Line a baking tray with foil.
  2. Cut open the package of steak (a) and place on a plate. Season both sides of the meat with a pinch of salt and pepper. Set aside.
  3. Pour the potatoes (b) into a mixing bowl and pour the rice flour (c) over the potatoes. Shake the bowl until the potatoes are coated with flour. Set aside.
  4. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tsp of oil and then add the green beans (d) to the pan. Season with a pinch of salt and pepper. Saute the green beans for 1 minute without stirring, then stir, and saute for another minute. Use tongs to place the cooked green beans on one side of the baking tray.
  5. Turn off the heat but keep the pan on the burner. Add the duck fat (e) to the pan and add the potatoes coated in flour. Season the potatoes with a pinch of salt. Turn the heat back up to medium-high. Spread the potatoes out so that all of them are in contact with the bottom of the pan. Cook for 1 minute, then turn the potatoes over and cook for another minute. (Note: if you are preparing more than 2 servings, turn the potatoes again and cook for another minute.) Pour the potatoes and remaining duck fat onto a plate lined with paper towel. Use a wooden spoon to transfer the potatoes to the baking tray beside the green beans.
  6. Return the skillet to medium-high heat for 1 minute. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the steak in the pan and sear for 4 minutes.Once the steak is in the pan, place the baking tray of potatoes and green beans in your 325 degree oven and bake for 6 minutes.
  7. When the steak has seared for 4 minutes, flip it over and sear the other side for 3 minutes. When the steak has finished searing, remove from the pan and place on a cutting board to rest.
  8. When the potatoes and green beans have baked for 6 minutes, remove them from the oven. Spoon the potatoes on to your serving plates and place the green beans on top of the potatoes.
  9. Put the pan back on the stovetop over low heat. Add the sauce au poivre (f) to the pan and warm it up for 30-60 seconds. If the sauce evaporates, add 1 tbsp of water to the pan. Cut the steak into 1/2 inch thick slices and place on top of the potatoes and green beans. Pour the sauce over the steak.
Madison & Rayne Did You Know?

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Customer Reviews

Barbara Macknica

My fathers favorite steak dish was Steak Au Povrie. It looks pretty delicious. Can\'t wait to eat it now.

September 18, 2020
Barbara Macknica

My fathers favorite steak dish was Steak Au Povrie. It looks pretty delicious. Can\'t wait to eat it now.

September 18, 2020
Meredith Sharma

I felt like my husband and I were eating at a beautiful french restaurant in our own home. I cooked the steak in the residual duck-fat and have never had a more succulent steak. The haricots provided the perfect cut of balancing freshness. Once again-- Madison & Rayne knocking it out of the park!

September 18, 2020